Strawberry Shortcake (Alexandra Guarnaschelli) |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
2 pints strawberries, washed, hulled and split |
2 tablespoons granulated sugar |
1 tablespoon orange liqueur, such as grand marnier |
2 cups all-purpose flour, plus some additional for rolling out the dough |
1/4 cup granulated sugar |
1 tablespoon plus 1/2 teaspoon baking powder |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
zest from 1/2 lemon |
6 tablespoons lightly salted butter, cut into small cubes |
2 hard-boiled egg yolks |
1 cup heavy cream |
2 teaspoons vanilla extract |
nonstick spray, to grease the baking sheet |
1 pint raspberry sorbet |
1 1/2 to 2 cups whipped cream |
Directions:
1. Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate.
2. Preheat the oven to 375 degrees F.
3. Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
4. Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
5. To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately.
|
|